Blackcurrant jelly

Prepare sterile jars with a volume of approximately 150 ml and lids for them. By the time the jelly is ready, and this will happen quite quickly, the jars should already be on the table.

Remove blackcurrants from twigs and leaves. Rinse in a colander under running water and leave for a while to drain.

Place the currants in a metal (not aluminum or enamel) pan in which the jelly will be cooked. Immediately add all the sugar and stir.

Puree the blackcurrants and sugar in a blender until pureed and place on heat above medium. Bring to a boil, stirring with a long-handled wooden spoon.

Cook the blackcurrant jelly at a vigorous boil for 3 minutes and remove from heat. Strain immediately through a sieve, placing it over another pan to remove any pits. The mass will already be quite thick - pectin quickly begins to work during active boiling, and there is a lot of it in currants.

Place the pan with the jelly mixture over medium-high heat again and bring to a boil while continuously stirring. Cook for 2 minutes at a vigorous boil. The jelly is ready.

Pour the finished blackcurrant jelly, prepared at home, into sterilized jars. Without covering with lids, cool completely. The dessert will begin to gel almost immediately when you start pouring it into jars. A film forms on the surface - a sign of gelling.

Cover the completely cooled jelly with sterile dry lids and place in a cool, dry place.